MY DELICIOUS GINGERED SWEET POTATO PINEAPPLE CAKE
This cake came about with having 3 sweet potatoes in my pantry, that would soon be going bad...I had some candied ginger in my fridge and plenty of pineapple, so I thought, what a great combination...so here is my ending results...scrumptiously moist & delicious! Sweet potatoes aren't just for Thanksgiving! Enjoy my recipe!
Provided by Cassie *
Categories Cakes
Time 1h20m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 325 degree F. Spray a 9 - 12 cup Bundt cake pan with non stick cooking spray - I use bakers secret.
- 2. Pierce potatoes and microwave for roughly 8 minutes, cool, peel and cut into chunks.
- 3. In a medium bowl, whisk together, flour, soda, baking powder, cinnamon, ginger, candied ginger and salt. Set aside.
- 4. In a medium sized bowl; mix potatoes with well drained pineapple, until potatoes are smooth.
- 5. Add oil and sugar, mix until well blended. Add eggs 2 at a time, blending well after each addition.
- 6. Now, add flour mixture and beat until well blended. Stir in vanilla.
- 7. Pour batter into prepared Bundt pan. Bake for 60 - 65 minutes or until pick inserted comes out clean.
- 8. Cool cake on rack for 15 minutes, carefully turn cake onto serving platter and finish cooling completely. Make glaze when cake is just luke warm.
- 9. Glaze: Sift powdered sugar in mixing bowl with chopped pecans. In a medium saucepan; add cream, sugar and butter. Over low heat; melt butter and sugar together, until sugar is melted. Bring to a boil, stirring continuously for 2 minutes. Pour into the confectioners' sugar and pecan mixture. Whisk until smooth...if you want a thicker glaze add more sugar. I let it set up for a few minutes, then pour over cake. Delicious!
- 10. Enjoy!
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